Page 35 - Beverage MasterFebMarch 2021_Update

Craft Distillery

individually or in combinations, you can significant- days,” said Jones. “Additionally, yeasts that work
ly affect the behavior of some yeasts and, conse- quickly are advantageous to distilleries that look
quently, their flavor profile.” towards higher efficiency to maximize production
and capacity within the shortest timeframe. Some
Jones said that distillers play a crucial role in yeast strains address the need for greater heat tolerance,
strain development by selecting and successfully furfural tolerance, or the need to adhere to enzyme
using strains adapted for the products they want to use regulations. Genetic compositions allow these
manufacture. Yeast strains prove to be successful strains to ferment larger sugar molecules and
and reliable by distillers regularly practicing their increase congener development that translates
craft while continuing on their quest to manufac- into more desirable aromas and flavors in the final
ture a product that offers unique characteristics, product.”
including sensory values, fermentation speeds, effi-
ciency in sugar conversion and more. “For example,” she said, “to produce whiskey
in Scotland, the use of enzymes is not allowed,
“Distilling yeasts do possess similarities to those so strains that can ferment complex sugars are
commonly used for wine, beer and cider. But many required. Whiskey also requires an aging process
of the distilling strains have properties that keep in barrels and some specific congeners produced
the fermentation progressing in the more stress- by yeasts. Rum uses different types of cane sugar
ful and challenging sugar substrates present in substrates, ranging from exhausted molasses with a
distillers mashes and musts. Distiller’s yeasts are high non-fermentable solid content to juice directly
more efficient in converting sugar into alcohol, extracted from the cane. They are different worlds
meaning the final fermentation is faster and drier in terms of substrates, requiring strains that resist
with fewer residual unfermented dextrins left over. specific conditions. In short, we cannot pretend
These strains work at a higher temperature and that a strain selected for wine and that has evolved
ferment more quickly, typically within 72 hours in that environment can efficiently ferment a rum
versus a beer fermentation that can last up to 14 or whiskey. Likewise, a strain used to ferment sugar

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